Creamy Millet with Blueberry Compote

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If you haven’t tried millet, this recipe from Rebecca Katz’s The Cancer-Fighting Kitchen (Celestial Arts) is a great introduction. As she notes, it looks very similar to quinoa, and it’s also gluten-free and a good source of protein. Millet and orange have anti-inflammatory properties, while spices like allspice, cardamom, ginger and cinnamon aid digestion. Coconut oil has antibiotic properties (you can find it with the other oils in health-food stores), and blueberries are rich in cancer-fighting phytochemicals. This is a nice make-ahead breakfast–just stir in a little extra almond milk and warm it up in a saucepan over gentle heat. It’s a powerfully nourishing start to your day.

Creamy Millet with Blueberry Compote

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 4-6 servings

Creamy Millet with Blueberry Compote

Millet makes a great change of pace from oatmeal for breakfast, especially topped with this blueberry compote.


  1. Blueberry Compote:
  2. 1-1/2 cups frozen blueberries
  3. 1 teaspoon grated orange zest
  4. 1 teaspoon fresh orange juice
  5. 1 teaspoon maple syrup
  6. 1/4 teaspoon ground ginger
  7. Creamy Millet:
  8. 2 cups fresh orange juice
  9. 1 cup water
  10. 1 cup millet, rinsed well
  11. 1/2 teaspoon sea salt
  12. 1/2 teaspoon ground cinnamon
  13. 1/2 teaspoon ground ginger
  14. 1/4 teaspoon ground cardamom
  15. 1/4 teaspoon allspice
  16. 3/4 cup almond, soy or rice milk
  17. 1/4 teaspoon grated orange zest
  18. 1 tablespoon unrefined coconut oil
  19. 1 tablespoon maple syrup
  20. 2 tablespoons toasted, slivered almonds


To prepare compote, combine all ingredients in a small saucepan over medium heat; bring to a boil. Cook 5-10 minutes or until the mixture pulls away from the sides and becomes syrupy, stirring occasionally.

To prepare millet, bring 2 cups juice and water to a boil in a small saucepan, then stir in millet, salt, cinnamon, ginger, cardamom and allspice. Return to a boil. Reduce heat, cover, and simmer 25 minutes. Add almond milk, stirring to break up any clumps in the millet. The millet should be tender, with the consistency of oatmeal. Stir in 1/4 teaspoon zest, oil and 1 tablespoon maple syrup. Serve topped with the compote and almonds.


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  • Jeanette

    I’ve made this for a friend with breast cancer, and she has loved it. There are so many wonderfully delicious recipes in Rebecca Katz’s cookbook.

  • Alison Ashton

    This recipe’s a keeper, Jeanette. It reheats beautifully, too!